Applebees Three Cheese Chicken Penne Recipe

Ash Tyrrell

Applebees Three Cheese Chicken Penne Recipe

I recently tried making Applebee’s Three Cheese Chicken Penne at home, and let me tell you—it was a total game-changer. The creamy, cheesy sauce combined with tender chicken and perfectly cooked pasta felt like a restaurant meal right in my own kitchen.

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Prep Time 10

Cook Time 20

Ingredients Method Notes

Ingredients

2 cups penne pasta – Cook al dente for the perfect texture; I always salt the water generously.
2 tablespoons butter – Adds richness to the sauce; unsalted works best so you can control saltiness.
2 tablespoons all-purpose flour – Thickens the sauce without lumps; whisk well while cooking.
2 cups half-and-half – Makes the sauce creamy; avoid skim milk for a thinner consistency.
1 cup shredded mozzarella cheese – Grate fresh cheese for better melt and flavor.
½ cup grated Parmesan cheese – Adds a sharp nutty flavor; fresh parmesan is ideal.
½ cup shredded fontina cheese – Gives the sauce a mild buttery richness.
2 cups cooked chicken diced – I use rotisserie chicken for quick prep; grilled works beautifully too.
1 teaspoon garlic powder – Enhances flavor without overpowering the cheese.
½ teaspoon onion powder – Complements the garlic and adds depth.
Salt and black pepper to taste – Adjust carefully; the cheese already adds saltiness.
Optional garnish: chopped parsley or grated parmesan – Brightens up the plate visually and flavor-wise.

Method

I start by boiling water with a pinch of salt and cooking the penne until just al dente. Draining it well ensures the sauce clings to the pasta perfectly.
Next, I melt butter in a skillet, whisk in flour, and cook for a minute. Gradually adding half-and-half while whisking creates a smooth base for the cheesy sauce.
I lower the heat and stir in mozzarella, Parmesan, and fontina until fully melted. The sauce should be creamy, thick, and velvety.
Adding cooked, diced chicken at this stage ensures every bite is packed with protein. I let it heat gently in the sauce for 2–3 minutes.
I toss the cooked penne in the cheese sauce until everything is coated evenly. A little extra pasta water helps if the sauce is too thick.
Finally, I season with garlic powder, onion powder, salt, and pepper. A sprinkle of chopped parsley makes the dish visually appealing.

Notes

I always grate cheese fresh—it melts smoother and tastes more vibrant.
Don’t overcook the pasta; it will continue to cook slightly when mixed with sauce.
For extra creaminess, I sometimes add a splash of heavy cream.
I toast the garlic powder lightly in butter before adding flour—it boosts the flavor.
Letting the dish sit for a few minutes before serving helps the sauce thicken beautifully.